12 Desserts Of Christmas: #4 Lemon Tarts

Day 4! I decided I better do at least one dessert that did not involve chocolate. Apparently there are people who don’t like chocolate, what sad lives they must lead. These lemon tarts took less than 20minutes to make! The fruity flavour tastes like summer in your mouth. I don’t know about you but I could use some summer right about now.

You will need:for the filling

1/2 cup lemon juice

1 TBSP lemon zest

3 eggs+3 egg yolks

4 TBSP of maple syrup

4 TBSP coconut oil

For the crust:

1 cup coconut flour

2 eggs

2 TBSP maple syrup

2 TBSP coconut oil

*raspberries for the top

Take all your filling ingredients and blend until smooth. Cook on low heat until thickened, about 5-7 minutes. Stir continuously with a wooden spoon. Do not let it boil! When it is thick enough that you can draw a line on the back of the spooon it is done. Pour into a container and place in the fridge to cool.

VERY IMPORTANT: Strain the lemon curd to remove lumps!

Take your crust Ingredients and roll into a ball. If it feels too dry add some more maple syrup. Press into cupcake molds, make sure you grease the pan first. Beware of making the crust too thick, it is only meant to be a vessel for the delicious filling. Bake for 8-10mins at 350 degrees. Once they have cooled you can add the lemon filling! The raspberries on top are a crucial part of the overall flavour profile, I recommend covering the entire tart. The lemon with the raspberry is AMAZING!